3 cups Maid Marian Whole Wheat or Thunderbolt Flour
½ teaspoon salt
½ cup water
- Sift flour and salt together. Place flour mixture on a board, making a well in the center of the flour. Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly. Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.
- Knead dough well, until smooth; cover the dough and let it rest for 15 minutes. Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet (about 1/16 to 1/8 inch thick).
- To fill the ravioli, drop about 1 to 1½ teaspoonfuls of filling about 1½ inches apart all along the dough. When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
- Using your fingers, gently press dough between each dab of filling to seal it. Cut ravioli into squares with a (zig-zag edged) pastry cutter, or very sharp knife. Allow ravioli to dry for one hour before cooking.
- Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender. Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well. Place drained ravioli on a serving platter in layers, alternating layers with your favorite sauce and a sprinkling of grated cheese between each ravioli layer. Serve hot.
Suggestion – Ricotta FillingIngredients:
1½ lbs Ricotta cheese (drained)
1/4 cup freshly grated Romano and /or Parmesan cheese
1½ – 2 tablespoons finely minced fresh parsley
1/4 – 1/3 teaspoon
Salt and pepper
In a large bowl, blend all filling ingredients together until smooth, set aside filling until needed.